Mushroom Bourguignon

Prep: 20 mins

Cook: 1 hour 15mins

Difficulty: Intermediate

Servings: 4 Servings

In this recipe, replacing the meat with mushrooms creates a delicious vegetarian dish that is perfect for a cozy night in or a gathering with friends. I follow traditional slow-cooking and braising techniques, blending savory mushrooms with fragrant vegetables and a rich red wine sauce full of depth. The key to this dish is using a mix of button, cremini, and shiitake mushrooms, which are sautéed until caramelized for extra flavor, then simmered in wine and broth to develop a smooth, luxurious sauce. A dry red wine like Pinot Noir or Burgundy enhances the dish, and deglazing the pan ensures that all the flavorful bits are captured. This hearty, comforting stew is proof that plant-based food can be just as decadent and warming on chilly nights.

Ingredients

3 tablespoons plus 1 1/2 teaspoons olive oil, divided
1 1/2 pounds mixed fresh mushrooms, such as button, cremini, or shiitake, cut into large chunks about 1/2-inch thick, divided
2 tablespoons unsalted butter, divided
1 teaspoon kosher salt, divided, plus more as needed
Freshly ground black pepper
1 large leek, white and light green parts cut crosswise into 1/2-inch thick rounds
2 medium carrots, peeled and cut crosswise into 1 1/2-inch pieces
1 large shallot, finely chopped (about 1/2 cup)
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 cups dry red wine
2 cups low-sodium vegetable broth or water
1 tablespoon white or red miso paste
1 tablespoon soy sauce or tamari
1 tablespoon tomato paste
3 sprigs fresh thyme, or 1/2 teaspoon dried thyme
2 dried bay leaves
1 cup peeled fresh pearl onions or frozen pearl onions (do not thaw)
Chopped fresh parsley leaves, for garnish (optional)
Mashed potatoes, cooked polenta, or crusty bread, for serving

Instructions

Heat 1 tablespoon of the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat until shimmering. Add half of the mushrooms (12 ounces) in an even layer. Cook, stirring rarely, until they release moisture and start to brown, about 5 minutes. Add 1 tablespoon of the unsalted butter, season with 1/2 teaspoon of the kosher salt and a few grinds of black pepper, and toss until the butter is melted. Transfer to a bowl.
Add 1 tablespoon of the olive oil to the pot and repeat cooking the remaining mushrooms, finishing them with more butter, salt, and pepper. Transfer to the bowl.
Heat the remaining 1 tablespoon olive oil in the same Dutch oven over medium-high heat until shimmering. Add 1 chopped large leek, 2 peeled and chopped medium carrots, and 1 finely chopped large shallot. Cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Stir in 4 finely chopped garlic cloves and cook until fragrant, about 1 minute.
Sprinkle 3 tablespoons all-purpose flour over the vegetables and cook for 1 minute to cook out the floury taste. Pour in 2 cups dry red wine and scrape up the browned bits from the bottom of the pot. Simmer until slightly thickened, 3 to 4 minutes.
Stir in 2 cups low-sodium vegetable broth, 1 tablespoon white miso paste, 1 tablespoon soy sauce, and 1 tablespoon tomato paste until combined. Stir in 3 fresh thyme sprigs and 2 dried bay leaves. Simmer until the sauce thickens and the vegetables are tender, about 25 minutes.
Meanwhile, heat 1 1/2 teaspoons of the olive oil in a small frying pan over medium-high heat until shimmering. Add 1 cup peeled pearl onions and cook until browned all over, 5 to 7 minutes for frozen or 8 to 10 minutes for fresh. Transfer to the bowl with the mushrooms.
Add the reserved mushrooms, pearl onions, and any accumulated juices to the pot and stir to combine. Cover and simmer until the flavors meld, 15 to 20 minutes more.
Remove and discard the thyme stems and bay leaves. Taste and season with kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves. Serve over mashed potatoes, creamy polenta, or crusty bread if desired.